There’s a certain comfort that comes from a classic dessert, and this Banana Pudding Poke Cake brings all that warmth—and then some! I stumbled across this delightful recipe while rummaging through my cookbooks during a cozy afternoon, and it quickly became a family favorite. The combination of fluffy yellow cake and rich vanilla pudding layered with fresh bananas creates a taste sensation that’s simply divine.
Imagine slicing into the moist cake, revealing the creamy pudding and perfectly caramelized bananas peeking through the top. It’s a treat that impresses at gatherings yet is so easy to whip up, you could make it on a whim. Whether you’re hosting friends for a casual dinner or just wanting to indulge after a long week, this dessert checks all the boxes. And the best part? It’s a refreshing twist on tradition, complete with a crunchy Nilla Wafer topping to elevate every bite. Let’s dive into the simple steps to create this no-fuss, crowd-pleasing delight!
Why is Banana Pudding Poke Cake a Must-Try?
Irresistible layers of flavor: This dessert combines fluffy yellow cake, creamy pudding, and sweet bananas for a burst of taste in every slice.
Effortless assembly: Quick and simple to make, perfect for bakers of all levels who want a showstopper without the fuss.
Crowd-pleaser: Ideal for gatherings, it’s a dessert that everyone will love and rave about.
Versatile options: Get creative with variations—try chocolate pudding or add crushed pineapple for a fruity twist!
Refreshing indulgence: A delightful alternative to store-bought sweets, giving you a homemade treat that feels like a hug.
Dive into this easy recipe and impress your loved ones! For more delightful dessert ideas, check out my other pudding-inspired recipes.
Banana Pudding Poke Cake Ingredients
• Prepare to indulge in a slice of heaven with these simple, key components!
For the Cake
- Box Yellow Cake Mix – Provides structure and sweetness; simply follow package directions for required ingredients.
- Cooking Spray – Prevents the cake from sticking to the pan for an easy release.
- Flour – Use to grease the pan and ensure a smooth baking experience.
For the Pudding
- Vanilla Pudding Mix (2 boxes) – Delivers creaminess and flavor that perfectly complements the cake.
- Milk (3 cups) – Essential for preparing pudding; consider using whole milk for a richer consistency.
For the Topping
- Heavy Cream (2 cups) – For whipping into a fluffy topping; coconut cream makes a great dairy-free substitute!
- Sugar (2 Tbsp) – Sweetens the whipped cream, adjustable to your taste.
- Vanilla Extract (1 tsp) – Adds a dash of flavor to enhance the overall sweetness.
For the Assembly
- Bananas (3, thinly sliced) – Sweetens the layers naturally; opt for ripe bananas to maximize flavor.
- Nilla Wafers (20, crushed) – Offers a delightful crunch on top; feel free to swap for graham crackers for a new texture.
This Banana Pudding Poke Cake is sure to become a cherished recipe in your home. Happy baking!
How to Make Banana Pudding Poke Cake
Preheat the oven to 350°F. Prepare a 9×13-inch cake pan by spraying it lightly with cooking spray to ensure the cake releases easily after baking.
Mix the yellow cake batter according to the package instructions. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool completely on a wire rack.
Poke holes in the cooled cake using a skewer or the handle of a wooden spoon. Create holes about 1 inch apart; this will allow the pudding to seep into the cake, making it extra delicious.
Prepare the pudding by whisking together the vanilla pudding mix and milk in a bowl until smooth. Allow it to sit for 5 minutes to thicken, then pour it evenly over the poked cake.
Layer the sliced bananas on top of the pudding, allowing them to rest gently on the surface to create that beautiful fruit layer.
Whip the heavy cream together with the sugar and vanilla extract until stiff peaks form. Spread it generously over the bananas, creating a fluffy topping that adds a delightful creaminess.
Sprinkle the crushed Nilla Wafers on top of the whipped cream for that perfect crunch. Cover the cake with plastic wrap and chill in the refrigerator for at least 2 hours before serving—this helps all the layers meld together beautifully!
Optional: Garnish with additional banana slices or a drizzle of caramel sauce for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Banana Pudding Poke Cake
- Fridge: Store leftovers in an airtight container for up to 3 days. For best flavor and texture, enjoy within 24 hours of assembly.
- Freezer: If you have leftovers, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months.
- Thawing: When ready to enjoy, defrost in the fridge overnight. Avoid refreezing once thawed to maintain the cake’s quality.
- Reheating: This Banana Pudding Poke Cake is best served cold; however, if you prefer, you can lightly warm individual slices in the microwave for about 15-20 seconds, then enjoy!
Expert Tips for Banana Pudding Poke Cake
- Pudding Consistency: Ensure the pudding is runny enough; adding an extra cup of milk can help it seep into the cake holes effectively.
- Chill Time: Allow the cake to chill for several hours or preferably overnight. This enhances the flavors and improves the texture of the Banana Pudding Poke Cake.
- Timing for Toppings: Don’t sprinkle Nilla Wafers on top too early; add them just before serving to keep them crunchy.
- Banana Ripeness: Use ripe bananas for the best flavor—they’re sweeter and add more natural sweetness to the cake.
- Double Check Cake: Make sure the cake is completely cooled before poking holes; otherwise, it may crumble or fall apart.
Banana Pudding Poke Cake Variations
Feel free to let your creativity shine and customize this recipe to suit your taste preferences and dietary needs!
- Chocolate Twist: Swap vanilla pudding for chocolate pudding mix to indulge in a rich and decadent flavor.
- Tropical Delight: Add a layer of crushed pineapple in between the pudding and banana for a pineapple-banana fusion that’s refreshing.
- Nutty Crunch: Sprinkle chopped nuts, like pecans or walnuts, on top of the whipped cream for an added crunch and earthy flavor.
- Dairy-Free: Use coconut cream instead of heavy cream and almond milk for the pudding to create a delightful dessert for dairy-free diets.
- Berry Boost: Layer fresh berries, such as raspberries or strawberries, along with the sliced bananas for an extra burst of color and tartness.
- Caramel Drizzle: Drizzle caramel sauce over the whipped cream before serving to add a rich sweetness that complements the bananas wonderfully.
- Cinammon Spice: Add a dash of cinnamon to the whipped cream for a warming spice that elevates the overall flavor profile.
- Coconut Cream: Use coconut pudding mix to give your Banana Pudding Poke Cake a tropical flavor that captures the essence of paradise.
No matter what variations you choose, each twist offers new and delightful experiences. Enjoy making this beloved dessert your own!
What to Serve with Banana Pudding Poke Cake?
The perfect dessert deserves equally delightful companions to create an unforgettable meal experience.
- Fresh Fruit Salad: A medley of seasonal fruits will enhance the fruity notes of the cake, adding a refreshing balance to your sweet indulgence.
- Chocolate Ice Cream: The rich, creamy flavor pairs beautifully with the cake’s vanilla and banana layers, making each bite an exquisite treat.
- Coffee or Espresso: A warm cup of coffee complements the sweetness, helping to enhance the flavors of the pudding cake beautifully.
- Caramel Sauce Drizzle: A sweet caramel notes elevate the dessert experience, amplifying the flavors of banana and pudding wonderfully.
- Nilla Wafers: Serve extra wafers on the side for those who crave that delightful crunch alongside each slice of cake.
- Whipped Cream: Adding a dollop of freshly whipped cream on individual servings enhances creaminess while keeping the layers perfectly moist.
- Lemonade or Iced Tea: A tall, refreshing glass of sweetened iced tea or lemonade can counterbalance the richness, providing a zesty twist.
- Vanilla Bean Custard: For an extra decadent experience, serve a small bowl of vanilla custard as a side for dipping each slice.
- Dark Chocolate Shavings: Sprinkling shavings over the cake or serving on the side adds a sophisticated touch and complements the sweetness beautifully.
Make Ahead Options
These delightful Banana Pudding Poke Cakes are perfect for busy home cooks looking to save time! You can bake the yellow cake up to 24 hours in advance and store it tightly wrapped at room temperature to keep its moisture. The vanilla pudding can be prepared ahead and refrigerated for up to 3 days; just whisk it again briefly before pouring over the cake. Layering the bananas should be done as close to serving as possible to prevent browning, but you can slice them a couple of hours in advance if you refrigerate them in lemon juice. When it’s time to enjoy, simply whip the cream, spread it over the cake, and add the crushed Nilla Wafers right before serving for that irresistible crunch! This strategic prep makes it a breeze to impress your family and friends with this delicious Banana Pudding Poke Cake.
Banana Pudding Poke Cake Recipe FAQs
How can I choose the best bananas for my cake?
Absolutely! For the best flavor and sweetness in your Banana Pudding Poke Cake, opt for ripe bananas that have a few brown spots. These bananas are sweeter and will enhance the overall taste of the dessert. Avoid overly brown bananas that are mushy, as they can affect the texture of your cake.
What’s the best way to store leftover cake?
Store any leftover Banana Pudding Poke Cake in an airtight container in the refrigerator for up to 3 days. To keep it fresh longer, enjoy it within 24 hours of assembly for the best texture and flavor. Remember, the longer it sits, the more the layers may meld together, so enjoy it while it’s at its peak!
Can I freeze Banana Pudding Poke Cake?
Yes, you absolutely can freeze leftovers! Wrap individual slices of the cake tightly in plastic wrap and then in aluminum foil to protect against freezer burn. You can store them for up to 2 months. When you’re ready to enjoy, simply thaw the slices in the refrigerator overnight. Avoid refreezing once thawed to maintain quality.
What should I do if my cake is too dry?
If you find your cake has turned out too dry, there are a couple of remedies. Firstly, ensure that you poke enough holes into the cake for the pudding to seep in—this adds moisture. You might also drizzle a little milk or cream over the top before adding the pudding and whipped cream layers to help keep it moist.
Are there any allergy considerations with this recipe?
Definitely! This Banana Pudding Poke Cake contains dairy from heavy cream and milk, as well as potential allergens like gluten from the cake mix and cookies. If you need a dairy-free option, substitute heavy cream with coconut cream and use a gluten-free cake mix. Always check labels for any allergies and consult with guests regarding dietary restrictions.
How long should I let the cake chill before serving?
For the best flavors and texture, allow your Banana Pudding Poke Cake to chill in the refrigerator for at least 2 hours before serving. However, if you have the time, chilling it overnight is even better as it helps the layers meld together beautifully for an indulgent experience that will wow everyone!
Irresistible Banana Pudding Poke Cake for a Sweet Delight
Equipment
- 9x13-inch cake pan
- - Mixing bowl
- Whisk
- - Skewer
- - Wire rack
Ingredients
For the Cake
- 1 box Yellow Cake Mix Follow package directions for required ingredients.
- 1 can Cooking Spray For greasing the pan.
- 1 cup Flour Use to grease the pan.
For the Pudding
- 2 boxes Vanilla Pudding Mix Delivers creaminess and flavor.
- 3 cups Milk Consider using whole milk for richness.
For the Topping
- 2 cups Heavy Cream For whipping; coconut cream is a dairy-free substitute.
- 2 Tbsp Sugar Adjust to taste.
- 1 tsp Vanilla Extract Enhances overall sweetness.
For the Assembly
- 3 Bananas Thinly sliced and ripe for best flavor.
- 20 Nilla Wafers Crushed for topping; can substitute with graham crackers.
Instructions
Instructions
- Preheat the oven to 350°F. Prepare a 9x13-inch cake pan by spraying it lightly with cooking spray.
- Mix the yellow cake batter according to the package instructions. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Poke holes in the cooled cake using a skewer or the handle of a wooden spoon, about 1 inch apart.
- Prepare the pudding by whisking together the vanilla pudding mix and milk in a bowl until smooth. Allow to sit for 5 minutes, then pour over the poked cake.
- Layer the sliced bananas on top of the pudding, resting gently.
- Whip the heavy cream with sugar and vanilla extract until stiff peaks form. Spread over the bananas.
- Sprinkle crushed Nilla Wafers on top, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.